Barbecued Fish Kebabs Recipe

Ingredients :

Serves 4

• 450g / 1lb herring or mackerel fillets, cut into chunks

• 2 small red onions, quartered

• 16 cherry tomatoes

• salt and freshly ground black pepper

• freshly cooked couscous, to serve
  
  For the sauce :

• 150ml / ¼ pint fish stock

• 5 tbsp tomato ketchup

• 2 tbsp Worcestershire sauce

• 2 tbsp wine vinegar

• 2 tbsp brown sugar

• 2 drops Tabasco

• 2 tbsp tomato purée

Method :

1. Line a grill rack with a single layer of foil and preheat the grill at a high temperature, 2 minutes before use.

2. If using wooden skewers, soak in cold water for 30 minutes to prevent them from catching light during cooking.

3. Meanwhile, prepare the sauce. Add the fish stock, tomato ketchup, Worcestershire sauce, vinegar, sugar, Tabasco and tomato purée to a small saucepan. Stir well and leave to simmer for 5 minutes.

4. When ready to cook, drain the skewers, if necessary, then thread the fish chunks, the quartered red onions and the cherry tomatoes alternately on to the skewers.

5. Season the kebabs to taste with salt and pepper and brush with the sauce. Grill under the preheated grill for 8-10 minutes, basting with the sauce occasionally during cooking. Turn the kebabs often to ensure that they are cooked thoroughly and evenly on all sides. Serve immediately with couscous.

Nutritional Facts per 100g :

energy 116kcals/486kj

protein 9g

carbohydrate 9g

fat 5g

fiber 0.3g

sugar 7.4g

sodium 0.3g

√  cow's milk-free    √  egg-free    √  nut-free